1. Bring water ( 3 quarts per lb. of pasta) to boil. Add a pinch of salt and pasta, stir. Cook until ” al dente” ( firm to the bite ), approximately 4-5 minutes. Remove from heat and drain pasta in a colander.

Preparing the lemongrass tomato broth with Thai basil

1. Place whole plum tomatoes in blender and purée till smooth for 1 minute or less.